Bread:

Preheat the oven to 350°F. Spray the bottoms only of 2 loaf pans with a cooking spray.

In a large bowl, stir together the apples, brown sugar, buttermilk, vegetable oil & eggs. Stir in the remaining bread ingredients just until the dry ingredients are moistened. Pour into the prepared pans.

Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean.

Take out of the oven & let cool for 10 minutes on a cooling rack. Loosen the sides of the loaves from the pans. Remove from the pans & place top sides up on a cooling rack. Let cool completely for about 1 hour.

Glaze:

Gradually stir in the powdered sugar into the mixture. Place the saucepan of glaze in a bowl of cold water. Beat with a spoon until smooth. (If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time. Or heat over low heat, stirring constantly.)

In a deep saucepan, melt the butter over medium heat. Stir in the brown sugar. Bring to a boil, stirring constantly. Reduce the heat to low. Let boil & stir for 2 minutes. Stir in the milk. Bring to a boil. Remove from the heat. Let cool to lukewarm, about 30 minutes.

Drizzle the glaze over the loaves. Wrap tightly & store at room temperature up to 4 days, or refrigerate up to 10 days.